Kitchen-Kollections

Its comes on top in my favourite curries. Its quite different and interesting to cook. If the root is steamed properly, the curry comes out amazing. Here is the simple recipe.

Ingredients

Colaccsaia/chamagadda/arbi/Taro root – 1/2 kg
salt – to taste
hing – to taste
chilli powder – to taste
turmeric powder – 1 tsp
besan – 2 tbsps
oil

For tempering

1 tsp urad dal
1 tsp gram dal
1 tsp jeera
1 tsp mustard seeds
4 red chillies
10 curry leaves

Method

• Wash properly and steam the colaccasia in a presure cooker till it is cooked. Once cooked, run them under cold water and then peel the skin carefully.
• Alternatively you can peel the skin and also steam it but you will lose all the nutrition in it.
• Cool it for some time and then cut into cubes.
• In a plate, take salt, hing, chilli powder, turmeric powder and besan and mix the powders well.
• Sprinkle this on top of the vegetable and leave aside for 10 minutes. You can retain little of this powder to add later on.
• In a non stick pan take oil, add tempering and let it splutter.
• Add the pieces one by one and keep on low gas and almost fry it stirring in between.
• Lastly you can add the leftover powder (optional) and stir for 5 mins more.
• Initially, the pieces will be slippery but if roasted well, the vegetable will become crispy and tasty.

Serve hot with rice with a dash of lemon juice! My hubby adds a twist to this beautifully crunchy curry..he adds chopped onions and lot of lemon juice!!! It comes out soo yummy..it almost tastes like a pakoda!!!!! Try it out!